You can use a selection of Italian cheeses in this recipe, but
keep the taleggio - it gives the calzone a gutsy flavour.
7 gm(about 1 sachet) dried yeast250 gm“00” flour1 tbspextra-virgin olive oil, plus extra for brushing150 gmcavolo nero, stems removed350 gmricotta90 gmtaleggio, coarsely crumbled5bocconcini, coarsely chopped20 gmfinely grated parmesan
Combine yeast and 125ml lukewarm water in a bowl, stir to dissolve, set aside until foamy (5-7 minutes). Combine flour and 2 tsp sea salt flakes in a large bowl and form a well in the centre. Add yeast mixture and olive oil to well and gradually mix with a fork until a dough forms, then turn onto a lightly floured surface and knead until smooth (5-7 minutes). Place in a lightly oiled bowl and set aside until doubled in size (45 minutes-1 hour).
Meanwhile, preheat oven to 220C. Blanch cavolo nero in a saucepan of salted boiling water (1-2 minutes), drain, refresh in a bowl of iced water, drain again, squeeze out excess water and coarsely chop. Combine in a bowl with cheeses, season to taste and set aside.
Knock back dough and divide into six even balls. Roll into 5mm-thick rounds. Place one-sixth of the cheese mixture on half of each round, fold over dough, brush edges with a little water, pinch edges closed. Place calzoni on a baking paper-lined oven tray, brush with olive oil, scatter with sea salt flakes and bake until golden (5-7 minutes). Serve hot.